Asian Chopped Salad: Why I Own a Mandoline

Asian Chopped Salad

This salad is the very reason I purchased a mandoline. You can’t beat a kitchen tool that can slice and dice with such precision and consistency. If you’re making anything (tart, pie, salad) that involves a high volume of vegetables or fruits that require different knife techniques (gossamer-thin slices or French fry-like strips) it’s a really fabulous kitchen utensil  that’s rapid-fire-fast.

Speaking of fast, this salad has only 11 ingredients, including the salad dressing! Besides, it’s about as healthy as you can get, at least in my world.

This Asian Chopped Salad was all about vegetables and fruit– the perfect poached chicken played a supporting role. Thinly sliced watermelon radishes, julienned cucumbers and daikon, chopped sweet yellow bell peppers, almost-transparent long carrot curls, diced mangos, and romaine lettuce chopped into chiffonades all macerated in a vinaigrette of four simple ingredients: sriracha, lime juice, salt, and sugar. Add pieces of tender poached chicken and you’re good to go!


  • 1 watermelon radish, peeled, about the size of a racquetball
  • 2 medium carrots, peeled, ends trimmed
  • 1/2 of a peeled daikon radish
  • about 1 English cucumber, skin on
  • about 1/2 of a head of romaine lettuce
  • 1/2 yellow bell pepper
  • 1 mango
  • salt
  • sugar
  • sriracha
  • 1 lime


  1. Prepare your mise en place by washing and peeling the appropriate ingredients.
  2. Set up your mandoline. Be very careful using this bad boy. I always use the included hand protector slide thingy (technical term) and so should you.
  3. Slice your watermelon radishes about 1/16″. Place on a large plate.
  4. Change your mandoline settings to the “French Fry” setting. Use the 1/16″ setting and have at it with your cucumber and then your daikon. If you can, place your cucumber in a colander or a sieve and salt liberally. Let it set there so it loses some of its moisture.
  5. Using a normal kitchen peeler, peel your carrot (after you’ve peeled the initial root’s exterior) rotating each peel or so to create thing carrot curls.
  6. Dice your mango.
  7. Slice your bell pepper however you’d like.
  8. Rinse your cucumber with water and wring out the excess moisture while the cucumber is wrapped in a paper towel. Add to your plate of gorgeous sliced vegetables and fruit.
  9. Squeeze half of a lime over the plate to keep anything from browning.
  10. Add everything to a large mixing bowl. Squeeze as much juice as you can out of the lime into the bowl. Add about 1/2 tsp of salt, 1-2 tablespoons of sugar, mix and let stand for about 3-4 minutes. Add sriracha to taste (I added about a tablespoon but I like everything spicy!).
  11. Serve to vegetarian friends as is. Add poached chicken or other protein if desired.

2 thoughts on “Asian Chopped Salad: Why I Own a Mandoline

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